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6 ounces spaghetti
3/4 cup shredded sharp cheese
12 ounces ground raw chicken
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1 tablespoon cooking oil
1 tablespoon margarine or butter, melted
1 clove garlic, minced
1 tablespoon flour
1/2 teaspoon pepper
3/4 cup milk
1/4 cup sliced, pitted, ripe olives
1 tablespoon parsley, fresh or dried
1 tablespoon chopped pimento
2 tablespoons fine dry bread crumbs
2 tablespoons Parmesan cheese
1 teaspoon margarine or butter, melted
1. Break spaghetti in half. Cook according to package directions until just tender. Drain; transfer to a large mixing bowl.
2. Meanwhile, in a large skillet, cook chicken, mushrooms, onion, and garlic in hot oil over medium high heat for 3-4 minutes or until chicken is no longer pink.
3. Add chicken mixture to spaghetti.
4. In a small saucepan, melt 1 tablespoon butter or margarine.
5. Stir in flour and pepper.
6. Add milk all at once.
7. Cook and stir until thickened and bubbly over medium heat. Cook and stir one minute more.
8. Add cheese and stir until melted.
9. Remove from heat; stir in olives, parsley and pimento.
10. Pour over chicken mixture and toss to coat.
11. Transfer to greased 2 quart baking dish or casserole dish.
12. In a small bowl, toss bread crumbs, Parmesan cheese and 1 tablespoon melted margarine or butter.
13. Sprinkle over chicken mixture.
14. Cover and bake at 375F for 20 minutes; uncover and bake 10-15 minutes more until heated through.
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